From the middle summer months and until approximately the end of September in our forests you can find great amount delicious mushrooms. Boletus is especially good, and not a single mushroom picker disdains it. Unfortunately, one danger may lie in wait for an inexperienced assembler. The fact is that there are false oils, poisoning with which does not lead to anything good. But there are several reliable ways to distinguish these “werewolves” from our article. Our article will tell you about them.
Appearance
Common butterflies immediately catch the eye, as their shiny yellowish caps are hard to miss in the forest moss. Their peculiarity is that they grow up as whole families. Found one oiler? Most likely, there are a dozen more lurking nearby!
But every mushroom you find needs to be carefully studied. You need to examine the color of the cap especially carefully. All false boletus differ from their edible “colleagues” in that their caps have a certain purple tint.
You can discover many surprising things by simply turning the mushroom you find upside down. If it is edible, then inside there will be a whitish film, under which hides that porous structure that is so characteristic of good butter. But their dangerous relatives do not have this. All false boletus have a lamellar structure reverse side hats that make them easy to distinguish!
In addition, the plates have a grayish color, which also makes them look experienced mushroom picker. Real butterflies have a hat at a young age has a pleasant yellowish color, and its reverse surface (remember once again that it should have a porous structure) is painted in exactly the same way.
Their “fake” relative should not be confused with the spruce sap fungus. He can often be found in appearance it somewhat resembles false boletus. This little-known mushroom It has a grayish cap with a mucous coating, as well as a reverse side with a lamellar structure. The surprising thing is that it is an edible mushroom, although not very common. But if you don't know exactly what's in front of you, don't take it!
What happens when poisoned
We have already noted more than once that false butter can be dangerous if accidentally consumed. It contains quite dangerous and strong toxins that can cause serious harm to your health.
If you accidentally eat it, the first signs of poisoning will be nausea, accompanied by a severe headache and fever. If you feel something like this after eating a mushroom dish, you should contact your doctor right away!
Just one false butterfly mushroom, which accidentally got into a roast, can cause you a lot of problems, or even send you straight to hospital bed. So once again we take the liberty of reminding you of the basic rule of a mushroom picker: if you’re not sure, don’t take it! One mushroom will not empty your basket, but you will be able to save your life and health.
Kira Stoletova
One of the most delicious, valuable and generous gifts of the forest is boletus mushrooms. There are about fifty varieties of these mushrooms, but not all of them are equally edible. It is useful for novice mushroom pickers to know what the butterdish looks like, where and when it grows, what properties it has and how it differs from its inedible counterparts.
Characteristic
A distinctive feature of the butter dish is an oily film on the cap, which should be cleaned before cooking. The mushroom family is called “oilcans”.
Butter beans are medium in size; only overripe ones are large. The color of the cap varies from yellow to brown (there are varieties of other colors - white, gray, red-red, etc.). The spore-bearing layer of the fungus has a tubular structure.
Butterfly has dense flesh that is white or yellowish in color (in some varieties it turns blue or red when cut). The smell of the pulp is neutral or with notes of pine. Typically, this delicate type of mushroom ages quickly (within a week) and often turns out to be wormy.
Boletus grows in Russia, Ukraine, Belarus, the Czech Republic, America, many European and Asian countries(in the zone of forests and forest-steppe, as well as in the steppe zone - in places of forest plantations).
Compound
This product contains a lot of protein (even more than the “royal” mushrooms - porcini and milk mushrooms). Butternuts contain many useful microelements: iron, copper, potassium, iodine, zinc, phosphorus, manganese, etc. Mushrooms contain B vitamins, as well as vitamins D, A, C, PP. At the same time, the calorie content of this type does not exceed 20 kcal per 100 g. Butter is good for the heart and nervous system, help in the treatment of migraines, gout, and infectious diseases.
Where and when to collect
The coniferous forest will become best place for picking mushrooms they use butter. This type loves sandy soil, does not favor it too much wet places and a dense thicket without access to light. Sometimes it is found in birch groves and under oak trees. Butterworts grow in clearings or forest edges, in clearings, along paths - in groups or one at a time.
The first boletus appears at the very beginning of summer, during the flowering of the pine tree (sometimes they begin to grow as early as May). In July they go in parallel with the linden blossoms. The third stream of boletus begins in August and continues until the end of autumn. When the soil freezes 2 cm deep, the mushrooms disappear.
Edible species
Kinds edible mushrooms:
- The common oiler (its other names: autumn oiler, yellow oiler, true oiler, late oiler) at a young age has a cap in the form of a hemisphere, which then opens up and becomes almost flat. The skin on the cap of this mushroom is easily separated from the pulp. The common oiler grows in the fall - in September and October. It needs cleaning and cooking (frying, boiling, pickling, etc.).
- The Tridentine oiler (or "tawny red") has a fleshy cap that ranges in color from orange to red. When cut, the flesh of the mushroom becomes reddish. This species grows from July to the end of October. Prefers mountain slopes covered coniferous vegetation. The Tridentine species is used for food, like the common buttercup, but in terms of taste it belongs to the second category of mushrooms.
- Summer early butterfly (or grainy) is described as similar to the previous species, but its cap has a less bright color. On the stem of the summer butterdish, droplets of frozen liquid are visible, which is released from the pores and acquires a dark color. The granular oiler appears in the forest in June and grows until November. To easily clean this mushroom, it is recommended to pour boiling water over it. Butterfly is an edible mushroom with a pleasant nutty flavor and aroma.
- The Bellini oiler has a hemispherical cap of brown or white. The tubular layer of the mushroom is greenish and dense; with age it becomes loose. The pulp of the Bellini mushroom is white, aromatic and pleasant to the taste. Bellini's oiler prefers spruce or pine forests. They begin to collect it in September.
- White oiler belongs to the group of edible mushrooms, but its taste and smell are neutral. White hat Such mushrooms take on an olive color when it rains. The pulp is white or yellowish, slightly red at the cut site. This mushroom is usually adjacent to pine and cedar trees. Its collection begins in early summer and continues until November.
- The red oiler is a bright mushroom with a red-red sticky cap. They begin to collect it from the beginning of summer and continue until the first frost. Like larch butterfly, this mushroom is often adjacent to larch. It can also be found in conifers and mixed forests. This is a tasty and aromatic mushroom, it is rarely wormy and is suitable for all types of culinary processing.
Conditionally edible species
Conditionally edible mushrooms include mushrooms of lower taste, which require careful cleaning and cooking.
- Swamp oiler (also called “yellow-brown” or “sandstone”) has a semicircular cap, which with age becomes like a flat pillow. The color of the cap is brown, olive or orange. The swamp butterdish turns blue when cut when the yellow flesh interacts with air. This mushroom grows from July to the end of September. The skin is separated with parts of the pulp.
- Larch butterfly grows only under larch or in forest areas with its participation. It is a mushroom with an orange-golden cap that is flat rather than convex. The tubular layer of young boletus is covered with a film, the flesh is juicy with visible fibers. Larch oiler begins to grow in July and disappears at the end of September. Suitable for food, but considered a second category mushroom.
- The Siberian butterdish is distinguished by a cushion-shaped cap of yellow-olive color. Sometimes brownish fibers are visible on it. The mushroom is found in coniferous forests Siberia, more often under cedar trees. Collect Siberian species oily in August and September. This is a tasty mushroom with a slight sourness, although it is classified as conditionally edible.
- Kozlyak has a neutral taste and belongs to the 3rd category. The goat and the oiler belong to the same boletaceae family. The first one is distinguished by a longer leg and a dry cap. Sometimes goat is called “dry oil can.” It is collected in July and August in coniferous forests.
- Gray oiler is distinguished by a yellowish-gray or olive-gray cap and a tubular layer of a similar shade. This mushroom has not only a sticky cap, but also a stem. At the cut site, the flesh turns blue. The mushroom grows in coniferous and deciduous forests from early summer until October. The pulp of the mushroom has a watery structure and a neutral taste, so it is classified in the third category and the group of conditionally edible ones.
- The yellowish oiler is distinguished by a small slippery cap (4-6 cm in diameter) and a white leg with an oily ring. The color of the cap is ocher-yellow, gray-yellow or brown-yellow. According to the description, it is similar to the Siberian species, but differs in the presence of a mucous ring. Grows in coniferous forests from late May to late November. It is classified as a conditionally edible mushroom due to its mild taste.
Inedible species
Pepper oil is sometimes classified as an inedible species - it is not poisonous, but has a sharp, bitter taste. The cap of the pepper mushroom is light brown, dry and slightly velvety. The stem is often curved and the same color as the cap. The pulp has a loose structure and turns slightly red when broken or cut.
False butter mushrooms are sometimes called mushrooms that look similar to real butter mushrooms. However, between them there is always significant differences– butterflies do not have completely identical poisonous counterparts. At first glance, they can be mistaken for other mushrooms that have a similar cap (for example, meadow mushroom or panther fly agaric).
If a lamellar and not a tubular layer is visible under the mushroom cap, these are not real boletus and cannot be taken. A suspicious sign is a bluish, grayish or too pale color of the cap, as well as severe fragility of the mushroom.
Use in cooking
Butter is suitable for all types of processing: pickling, frying, boiling, stewing and baking. Young mushrooms collected at the end of summer or early autumn have the best taste and greatest benefits. Late autumn picking is also successful, but by this time some mushrooms may freeze, become overripe and become too watery. Before cooking, mushrooms are cleaned and washed thoroughly.
The main rule is to remove the slippery film on the butter caps. If this is not done, the mushrooms will turn black and unappetizing when canned or cooked. The film is conditional edible butter sometimes contains toxins and can cause harm to the body - from diarrhea to stomach diseases. If the film does not come off, pour boiling water over the mushrooms before cleaning.
Butter goes well with meat, potatoes, most vegetables and spices. Before adding to soup, stewed or baked dishes, it is better to fry the mushrooms in sunflower oil with the addition of onions.
Procurement rules
Boletus mushrooms collected in the fall are stored for the winter: canned, dried or frozen. Before canning, mushrooms must be boiled for half an hour. If we can preserve young boletus mushrooms, it is better to leave them whole, and if we come across overgrown specimens, we cut them into pieces. This type of mushroom is not dried as often as porcini mushrooms or boletus (before drying, the slippery film of boletus is not removed and the mushrooms turn black after drying). Despite this, drying boletus is quite justified - when dried, they retain most vitamins, essential oils and useful substances.
Frozen boletus – great option to replenish winter supplies. Before freezing, mushrooms are cleaned, washed and dried. The boletus is placed in a bag or Plastic container and put it in the freezer. As an option, sometimes already boiled mushrooms are frozen. When frozen, mushrooms will last as long as desired - all winter and spring, until the new mushroom season.
Benefits for children
Due to their rich composition, boletus is useful for children, but there are some rules for introducing them into the children's diet. The reason for this is chitin, which is poorly absorbed by the body. Up to 7 years of age, these mushrooms (like other forest mushrooms) are contraindicated.
Ten-year-old children are given boletus separately, but in small portions and no more than once a week. Children's diets should include only young mushrooms collected in environmentally friendly areas, away from industrial enterprises. Fried and pickled mushrooms cannot be combined with flour dishes - such a combination of products is difficult for the stomach to digest.
Contraindications
Mushrooms are a heavy food, the abuse of which can even harm healthy person. People with diseases of the digestive organs should be especially careful. During periods of exacerbation of such diseases, mushrooms should not be eaten. Caution is also needed in case of kidney and liver diseases, pregnancy and breastfeeding.
In some cases, boletus can cause an allergic reaction. Improperly prepared mushrooms can lead to eating disorders. For greater safety, boil the butter for at least half an hour before any further processing. In addition, the mushrooms need to be finely chopped to make them easier for the stomach to digest.
- Beginning mushroom pickers should take only those types of edible butterdish that have a classic mushroom taste (common butterdish, granular butterdish, etc.).
- Mushrooms must be cleaned and processed immediately after collection (preferably on the same day).
- It is better to clean mushrooms with gloves. The brownish substance that these fungi secrete sticks to the skin and is difficult to wash off.
- It is better to collect boletus and other mushrooms in the early morning, when the sun does not blind your eyes - this way the mushrooms are better visible.
- In the old days, boletus was not collected in Rus' because the forests were full of mushrooms highest category- milk mushrooms, mushrooms, white mushrooms. But with the reduction in the volume of forests, the number of “elite” mushrooms has also decreased. Mushroom pickers paid attention to butter mushrooms and appreciated their qualities. Evidence of this is the name itself - “butter”. It shows that people associated the slippery cap of mushrooms with tasty dishes cooked in oil, and not with mucus (inedible slippery mushrooms have less attractive names, for example, “slug” or even “snot”).
How to cook boletus mushrooms. How to cook mushrooms in a frying pan
Amazingly delicious boletus fried in sour cream
Conclusion
Butter is one of the most delicious and healthy mushrooms, growing abundantly in our region every summer and autumn. However, for effective and safe " mushroom hunting» Beginning mushroom pickers should study: what boletus mushrooms look like different types, where they grow and at what time they need to be collected. In addition, you need to remember the signs inedible mushrooms– both poisonous and simply tasteless.
The pale grebe and the fly agaric are known to everyone since early childhood. Eating them is dangerous to life. But besides the well-known inedible mushrooms, there are double mushrooms, which are often difficult to distinguish from good ones, which is why they are called false. For example, false boletus seems to be no different from its edible “brother.” It is difficult for a novice mushroom picker without certain knowledge to find the differences between them, so go to “ quiet hunt“It’s possible, but with experience.
The name of the mushroom fully justifies itself: the cap is oily and slippery, has a hemispherical shape with a small tubercle in the middle.
hat light brown, the flesh of the mushroom is yellow, the sticky skin peels off easily. Under the cap you can see the remains of a ring-shaped cover.
The leg has yellow tint and smooth shape, resembling a cylinder. Height up to 12 cm, diameter - no more than 4 cm. The upper part of the leg is most often lighter than the lower.
Where and when do they grow?
You can prepare boletus for the winter - marinate it. For this you will need:
- 1 liter of water.
- 2 tbsp. l. salt.
- 3 tbsp. l. Sahara.
- Allspice peas (8-10 peas are enough).
- 1 clove.
- 1 clove of garlic.
- Dry dill and bay leaf.
- 2 kg of butter.
Rinse in several waters and clean the mushrooms. Boil in lightly salted water for 10 minutes. Add 3 drops of vinegar to the water. Pour out the first water. Cook again for 15 minutes adding salt, sugar and spices. Then place the butter tightly in a jar and pour marinade over it. Add 1 tablespoon of vinegar 9%. Pickle mushrooms only in sterilized containers and store in a cool place.
Butterflies are tasty and healthy mushrooms. Their main qualities are their unique composition and excellent taste. Dishes made from them are a worthy snack that even true gourmets will appreciate.
These strong mushrooms got their appetizing name for the oily shine of the cap - rosy and shiny, it really resembles a juicy one smeared with butter. crispy pancake. Tube mushrooms belong to the Boletaceae family, and the noble one is their closest relative.
Types of butter
The boletus genus includes more than fifty species, which differ in appearance, places and terms of growth. Most of them are very tasty, suitable for a variety of dishes, and have a high nutritional value.
Granular oiler (summer) (Suillus granulatus)
An elegant mushroom on a thin stalk appears at the beginning of summer and is quickly eaten by insects, it is very tasty. The cap is convex or flat, up to 20 cm in diameter, slippery in rainy weather, covered with mucus, and glossy in dry weather. The skin is light orange to brownish-reddish in color and can be easily removed. The leg is creamy yellow, up to 8 cm high, smooth, without a ring. A characteristic feature is the presence of granular nodules, as if the surface of the leg was sprinkled with semolina.
The tubes are white, with a yellowish-cream tint, which becomes darker with age; in young mushrooms, drops of milky-white liquid are released from the pores. The fleshy pulp is dense, elastic, white or yellowish, and does not darken at the break. The taste is sweet or with a sour aftertaste, the aroma is light and fruity.
The cap is round, mucous, first convex, then flat, with a tubular layer that gently descends onto the stalk. Skin of different shades of yellow or orange color, can be brownish-yellow or brownish-red. The leg is strong, cylindrical, up to 10 cm high, yellow or brown. There is a film on the bottom of the cap, which, falling off, forms a yellow membranous ring typical of this species.
The yellowish flesh is dense, juicy; in young specimens it does not darken when cut, but in older specimens it turns pink. The raw pulp has a fruity, apple-like taste and smell.
Late (true) oiler (Suillus luteus)
A wonderful quality mushroom – the best and most desirable of all types. The cap has a brown skin, hemispherical, then flat, slippery in rainy weather, up to 12 cm in diameter. The tubes are yellowish, later with an olive-green tint. The stem is up to 10 cm tall, tuberous, yellowish-white in color, with a membranous blanket covering the cap from below, under which the skin is brown. Later the blanket falls off, forming a filmy white ring.
Thick fleshy pulp - white with a yellowish tint and a light fruity aroma, does not darken when scrapped, the taste is pleasant. This type is very tasty in any dish, perfectly diversifies everyday meals and decorates the holiday table.
Shiny white mushrooms are quite rare; they can be found in pine and mixed forests. The cap is hemispherical, then prostrate or concave, up to 12 cm in diameter. The slippery skin is smooth, easily removed, milky white in color, yellowish at the edges. The tubes are first yellowish-white, then with an olive or brown tint; droplets of pink liquid are released from the pores.
The leg is smooth, sometimes curved, up to 9 cm high, white in color, with age it acquires a yellow tint and is covered with purple spots that merge into a lattice pattern. The ring is missing. The pulp is juicy, soft, white or cream in color; when broken, it usually does not change color, but can sometimes turn red. The taste is neutral, the aroma is weak, mushroom.
Yellowish oiler (marsh) (Suillus flavidus)
A small mushroom with a round, mucous cap, yellowish-green, swamp-colored in rainy weather, and orange in sunny weather. The diameter of the cap is up to 7 cm. The even stem is tight, up to 9 cm high, with an adhesive membranous ring of greenish color. The tubes are yellowish-brown, the flesh is creamy-yellow, turns red when broken, the taste is pleasant.
The fruit bodies are suitable for roasts and preparations, but before processing it is necessary to remove the skin, which has a laxative effect.
The convex cap reaches a diameter of 9 cm. The mucous skin is light gray, with a greenish or purple tint, and is easily removed. The tubes are white or slightly brownish, the stalk is dense, 7–9 cm high, with an expressive fibrous ring, which then disappears.
The pulp is watery, white or cream in color, yellow at the base, and when cut it acquires a greenish or brownish-bluish tint. The taste is neutral, the aroma is pleasant, mushroom.
Very tasty rare view, which must be treated with care, trying to preserve the mycelium when collecting. The cap is first hemispherical, then cushion-shaped, with a convexity in the center, fibrous, up to 15 cm in diameter. The skin is brown-orange, oily in rainy or foggy weather, then waxy, matte.
A brown stalk with a thick base, covered with dark grains, up to 12 cm high. The tubular layer is orange-brown, sometimes with a greenish tint; a white liquid is released from the pores, which dries in the form of brown spots. The pulp is yellow-orange, with a fruity and nutty aroma, and tastes sour.
Places of distribution and time of collection
The excellent taste and fleshy, appetizing structure, as well as the fragrant sticky juice that secretes, attract many insects, and it can be difficult to collect entire fruiting bodies of these mushrooms. Therefore, you need to notice where they grow and get up early so that at dawn you have time to pick a whole basket. Connoisseurs especially value the autumn harvest, when insect activity is minimal.
Summer oiler grows in colonies in coniferous forests, forming mycorrhizae with different types of pine. This species is found from June to October on sandy soils, in sparse plantings and clearings, in open clearings and near roads.
Under slender larches of different species live larch boletus, it is with these trees that they form mycorrhiza and grow only where there is root system of this type. Harvest from early summer until late autumn.
Late oiler grows in numerous groups under pine trees on sandy loam soils. They find it under fallen needles and among the grass in deciduous-coniferous forests. Most often it grows in open areas - near roads, and clearings in clearings and forest edges.
Among the swampy pine forests, at higher elevations, grow yellowish swamp boletus, they are collected in late summer and early autumn.
In sunny forests, pines and cedars grow cedar boletus, which most readily settle among young growth or in clearings. The first harvest coincides with the flowering of the pine, and fruiting lasts in waves until the beginning of autumn. The rare mushroom is carefully cut off, preserving the mycelium and sprinkling it with leaves.
Appears under the pines and larches oiler gray, most often forming mycorrhiza with larch. Fruiting bodies are collected from July to September-October.
Under cedars and pines, singly and in small groups of 3–5 specimens grow white boletus. The best harvests are harvested in late summer and early autumn.
False boletus and doubles
Tubular mushrooms are tasty, there are few of them inedible species, however, due to inexperience, you can put in the basket the extremely poisonous and dangerous panther fly agaric or unsuitable for consumption Siberian and pepper butter.
In coniferous forests, on sandstones, from mid-summer until the end of autumn, a dangerous agaric panther fly agaric. The cap is slightly convex, up to 12 cm in diameter, brown-yellow in color, less often brown. The skin of the fly agaric is covered with mucus and a scattering of whitish warty growths, which are located in centric circles or chaotically. The leg is hollow, smooth, with a thin ring that quickly disappears. There is a tuberous thickening at the base.
The panther fly agaric has a sharp bad smell, and under the cap there are rare white plates, and the oil has a pleasant fruity aroma and spongy tissue consisting of numerous tubes. So you can easily distinguish between these species and protect yourself from poisoning.
This inedible but non-toxic species grows in cedar forests, which can be mistaken for the delicious cedar butterdish, from which it is more light color. It can be used for food after carefully removing the skin and pre-boiling for at least 20 minutes.
The cap is yellow-brown or brownish-olive, up to 10 cm in diameter, convex, then flattened. The skin is slippery, the flesh is yellow, and does not darken when broken. The leg is up to 8 cm, creamy yellow, sometimes sulphurous, with brown grains on the skin.
Throughout the warm season, these shiny light brown mushrooms grow in small groups under pine trees, and less often under spruce trees, successfully masquerading as summer and real species. The cap is convex, up to 7 cm in diameter, orange-brown or buffy, slippery in damp weather, glossy in dry weather. The tubes are brown, the stem is thin, smooth, up to 11 cm high, the same color as the cap, darker below.
Both the surface of the fruit body and the pulp are bitter, with a taste of hot pepper. One pepper mushroom, accidentally caught in a basket, can ruin a future dish or preparation with its bitterness.
Beneficial features
Low-calorie, tasty and healthy butter with a high content of proteins, vitamins, microelements and biologically active substances, will serve as an excellent addition to the diet, an element of a healthy diet.
A significant amount of folic acid is found in the tissues, which is involved in hematopoietic processes. For the formation of red blood cells, iron is necessary, of which 100 g of fruiting bodies contains up to 1.3 mg. Content of ascorbic acid, which is a valuable substance for supporting immunity and functioning hematopoietic system, is about 12 mg per 100 g of edible part.
Due to the presence of these vitamins and iron, these mushrooms can be successfully consumed in cases of a tendency to anemia and weakening of the body, such as useful product and a means of prevention.
The tissues of the fungus contain the most important B vitamins - thiamine, riboflavin, pyridoxine, as well as valuable minerals - sodium, calcium, fluorine.
Also in the mushrooms of this boletaceae family, a significant content of zinc and manganese was found, which have beneficial influence on the reproductive system.
Traditional medicine widely uses antibacterial properties, observing the anti-inflammatory effect of various drugs from fruiting bodies and, especially, from the slippery skin.
Contraindications
The property of mushrooms, like a sponge, to accumulate minerals in their tissues can be dangerous. When collecting mushroom crops near busy highways or factories, an increased concentration of heavy metal salts - lead, rubidium and cesium - is observed in the tissues. Therefore, these mushrooms, like others, are collected in environmentally friendly areas.
Eating the oily, slippery skin is contraindicated for people suffering from metabolic disorders and a tendency to allergic reactions.
Useful for preserving vitamins mushroom dishes with minimal heat treatment - marinades and pickles. However, excess salt will adversely affect the health of hypertensive patients, and excess acids of marinades are contraindicated for gastritis with high acidity.
At the same time, with low acidity of gastric juice and dysfunction of the pancreas and gallbladder, the body will not be able to cope with the breakdown of mushrooms, which will lead to indigestion and digestive disorders.
These products should not be included in the diet of children, pregnant or lactating women.
Recipes for cooking dishes and preparations
Tasty and healthy boletus is loved not only by people, but also by numerous forest inhabitants. That's why best harvest They are collected early in the morning, trying to get ahead of insects, and also in cool autumn weather.
The fruit bodies are thoroughly cleaned, discarding the wormy parts and removing the skin. To make it easier to remove, the mushrooms are dipped in lightly salted boiling water for 2-3 minutes, then quickly immersed in cold water, and placed on a sieve.
Marinated boletus
For the marinade, based on 3 kg of mushrooms, take 2 cups of 8% vinegar, 1 cup of water, 3 tablespoons of salt, 3 teaspoons of sugar, bay leaf and black peppercorns.
Peeled mushrooms are dipped in boiling marinade and boiled over low heat for 20 minutes. Packed in jars, poured with warm marinade, cooled and placed in the refrigerator. The product is ready for consumption after 30–35 days. Before serving, the product is washed, chopped onion, flavored with vegetable oil. This is a wonderful side dish for roast meat.
Mushrooms in oil
Pre-cleaned fruiting bodies are cut in half and placed in boiling water for 1–1.5 minutes, after which they are drained in a colander. Immersed in jars, they are filled with olive or refined sunflower oil, making sure that they are completely covered, cover with lids and place in a flat pan with cold water.
Bring the water to a boil and simmer over low heat for 25 minutes. The workpiece is cooled, heated again until the oil boils in the jars and sealed.
Butter in white wine
Bring the water to a boil, add a little salt and acidify with citric acid. Blanch the mushrooms for 5 minutes over low heat, strain and place in prepared jars. The resulting brine is diluted in half with white wine and poured on top, after which it is sterilized for 40 minutes. This delicious, aromatic and healthy snack is especially good with poultry and meat dishes.
Video about boletus mushrooms
An appetizing little butter dish - one of the best forest mushrooms, suitable for any dishes and preparations, widespread in regions with temperate climate. After a drizzling rain in summer or autumn, you should rush into the forest to the treasured clearings near a familiar larch or clearings in pine forest to grab a bucket of these brilliant, healthy and delicious mushrooms.
In the photo there are boletus in the forest
In the wild, the oiler grows mainly in forest zones with a temperate climate on the edges and clearings coniferous forests, along roadsides, in young plantings of pine and spruce trees; Larch oiler is found in larches. The oiler is widespread in Europe and North America, lives in Asia and Australia. In Russia, the oiler lives everywhere: from Arkhangelsk and Vologda in the north to the forest-steppe zone of the Saratov and Voronezh regions in the European part of the country; it is typical for the Urals, Siberia and the Far East.
Butterflies are traditionally considered summer mushrooms; they grow in coniferous forests from June to October, and in the warm autumn in the southern regions they are found until early November.
So, forest edges, though not just any kind, but pine forests, mostly young forests. You won't find them in the old forest. Where boletus mushrooms grow, there are always young plantings: pine trees with green grass. It is necessary to remember that, in addition to the main name, this mushroom also has a name - it is called “pine tree”.
If it is known that each mushroom cohabits with a certain tree, then let’s be fair - the oiler chose not the worst. If, on the contrary, the tree chooses mushrooms (we don’t know anything about this yet), then the pine has a good reputation, good taste: boletus and even boletus itself.
If you know how boletus mushrooms grow, you can safely go for these mushrooms in a young pine forest. If they are found among mature pines, then in open forest, in a very thinned forest, about which you cannot even say that it is a forest, but simply pine trees.
Boletus is one of the first to emerge from the ground and can be collected already at the beginning of June. At this time, they are mainly taken, while there are no boletuses, white mushrooms, saffron milk caps, or milk mushrooms in abundance. Then, when the real variety of mushrooms begins, butter mushrooms are somehow neglected, and, by the way, in vain. Butterfly is one of the most delicious quality mushrooms.
If you accept four methods of preparing mushrooms, that is: frying, drying, marinating and salting, then boletus is involved in the first three methods, avoiding only salting. Fried butterdish is very tender and fragrant, especially since due to the abundance of butterdish, it is always possible to select only the youngest mushrooms for frying. And since boletus is really one of the first to appear, you usually have to break your fast with it after a long winter. Breaking the fast, as you know, is a special sweetness.
Usually during the summer there are several harvests of butter. The first is in mid-summer, the second is in early autumn, although there are also lean years.
Butter is used both fresh and for pickling. The skin of the cap is usually removed. To do this better, immerse the mushrooms in boiling water for 1–2 minutes or keep them over steam. Most types of buttermilk practically do not differ from each other in taste. Butternuts are usually not dried because after drying they become rock hard. They fry or prepare soup from summer harvests, but autumn harvests are better suited for pickling and pickling, because they are denser and more elastic, for a long time do not spoil.
The genus Shrovetide includes two more types of mushrooms: goat mushroom and pepper mushroom. The goat is edible, but of low quality. Pepper mushroom has a bitter taste, so it is not usually collected. Some fans use it as a seasoning.
Boletus in the photo
Boletaceae belong to the Boletaceae family, which has about 250 various types hat mushrooms. Several types of oiler are common in nature, of which the most common are late or true oiler, larch oiler, soft oiler, yellow-brown oiler and granular oiler. All these species can be cultivated on personal plots or on specially organized mushroom farms, depending on the created conditions, soil composition and the presence of host trees with which these types of fungi form mycorrhiza.
According to the nature of their nutrition, boletus belongs to the category of mycorrhizal fungi, or symbiont fungi that form mycorrhiza with the roots of young coniferous trees. In nature, the mycelium develops for about 15 years before its maximum fruiting; it prefers light-structured sandy soils with high content limestone and rich in organic matter, grows mainly on coniferous litter.
In industrial mushroom growing, butterflies are bred to a limited extent due to the lack of highly profitable technology for intensive cultivation in indoors, and therefore the creation of production plots requires large areas with coniferous plantings. However, the cultivation of boletus is typical for amateur mushroom growing due to the excellent qualities of the mushrooms, as well as the high fertility of the mycelium.
The description of boletus mushrooms is so characteristic that in appearance it is difficult to confuse them with any other mushrooms due to the characteristic oily cap, covered with a sticky layer on top, and yellowish pulp. In most species, the oily film is easily separated from the pulp. The color of the cap is butter brown; depending on their type and soil characteristics, it can vary from yellowish-brown to red-brown or brown-olive.
Pay attention to the photo - the cap of the butterdish mushroom reaches an average diameter of 5–6 cm, but you can often find specimens with a cap diameter of 8–12 cm:
At the initial stage of development of the fruiting body, the cap is either hemispherical or convex, and as the mushroom grows, it straightens and becomes flatter. The height of the mushroom is on average 6-10 cm, the stem is often cylindrical, individual species may be club-shaped.
The mushroom has a harmonious taste, high nutritional value, and can be subjected to any processing method: from drying to boiling, frying or pickling.
Look at the photo of what boletus looks like in its natural habitat:
How to grow butter mycelium
Growing butter mycelium is possible at home, why collected mushrooms must be mixed with a specially selected substrate. The substrate for the development of mycelium is prepared on the basis of peat and pine sawdust, which help create a nutrient medium close to natural. To obtain sawdust, it is advisable to use those tree species near which the mushrooms collected for cultivation grew.
For propagation of mycelium, ordinary three-liter jars are better suited. The thoroughly dried substrate is placed in a jar and lightly compacted until the container is approximately half filled. Additional nutrition for the mycelium is provided by a special nutrient solution, which is prepared on the basis of sugar syrup with the addition of a yeast suspension at the rate of: 1 tsp for each liter of water. sugar and the same volume of yeast.
For each three-liter jar you need to prepare 1.5 liters nutrient solution. It is brought to a boil, after which peat placed in jars is poured over it. Then add dried sawdust until the entire volume of the jar is filled, close the lid tightly and leave for 5 hours to saturate the substrate with nutrients. Then the remaining water is drained, the substrate is thoroughly mixed, punctures are made in several places with a thin stick and pieces of mushrooms with spores are placed in the holes. The jar is tightly covered with a lid with a hole 1.5 cm in diameter made in it, which is plugged with a foam rubber stopper and left for 3 months, maintaining the room temperature at 23–25 °C. After the development of hyphae, the substrate with the mycelium is removed before sowing in a cold, dark room with a temperature of about 6 °C.
Today, boletus is cultivated by amateur mushroom growers using an extensive method that is as close to natural as possible.
Some types of oil, such as larch and graceful, contain medicinal substances that can bring relief from severe headaches and soften an attack of gout. These properties of oil are widely used in folk medicine.
Because of characteristic feature mushrooms form mycorrhiza with the roots of young coniferous trees; for butternut plantations, a site with several young pines, cedars, larches or spruces is selected, depending on the type of butterfly and the growing conditions of the mycelium from which the mycelium was obtained. The desired age of trees for growing boletus is from 10 to 15 years; it is in this proximity that the mycelium of boletus develops as actively as possible, since young trees take less nutrients from the soil and water, leaving more nutrition mushrooms Some types of butterweed, taken from mixed forests, can be grown under deciduous trees, with which they are able to create symbiosis. Butterflies love light partial shade, but can also grow in sunny areas, prefer acidic soils, and are able to grow in enriched peat bogs.
Before growing boletus, to create optimal soil for the development of mycelium, the top layer of soil in the selected area is removed to a depth of 20 cm. Nutrient soil for boletus is formed from several layers. The first, bottom layer is made from plant materials - this can be mown grass, fallen leaves, chopped wood, pine needles. It is advisable to create the second layer from soil collected from the place where mushrooms grow - in this case it acid-base balance will be as close as possible to the optimal one, but you can replace it with ordinary garden soil. Depleted garden soil must be enriched with humus. Mushroom mycelium is sown on prepared soil.
Today, most mushroom growers prefer to use spores of overripe mushrooms collected in the forest for planting, despite the fact that specialized online stores now offer boletus mycelium obtained in laboratory conditions. This is primarily due to the nature of the nutrition of the fungus, which receives most of the organic matter from a tree with which it forms a symbiosis.
With such nutrition, the composition of the soil, as well as the type of trees with which the butterfly forms a symbiosis, are of paramount importance. As a rule, in conditions very different from the natural ones in which the mycelium developed previously, fruiting bodies are not formed, despite its successful development.
This video shows how to grow boletus mushrooms from mycelium:
Varieties of butter: photos and descriptions
The oiler is yellowish in the photo 
The cap is yellowish with brown fibers
The oiler is yellowish. The mushroom is edible. The cap is up to 3-6 cm, at first hemispherical, then cushion-shaped, later open, when wet, mucous, yellowish with brown fibers, with a removable skin. This species has a yellow ribbed layer with relatively large radially oriented pores. Leg - 3-6 cm long, 1-2 cm thick, yellowish, brownish below. A mucous ring is not always visible under the cap. The flesh is yellow. The spore powder is yellowish. It doesn’t stain your hands as much as a grainy butter dish, as it contains less milky juice.
Grows on soil with high peat in pine forest (forms mycorrhiza with pine), along roads, especially on sand. However, it can also be found in lowland, swampy pine forests.
Found from July to October. It is important to harvest it young, before the mushroom is damaged by “mushroom flies”.
It has no poisonous or inedible counterparts.
The grease fitting is grainy in the photo 
(Suillus granulatus) in the photo
Oiler grainy (Suillus granulatus). The mushroom is edible. The cap is up to 3-8 cm, at first hemispherical, then cushion-shaped, then open, when wet, slimy, shiny, yellow-orange or densely ocherous with peelable skin. The tubular layer is pale yellow with droplets of milky juice on the tubes of young mushrooms. The stem of this variety is 3-6 cm long, 1-2 cm thick, yellowish with small dark grains, without a ring. All other species of butterfish have a ring on their stem. The pulp is white. The spore powder is yellowish.
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